In a double boiler, melt dark chocolate until smooth. Stir in espresso beans, ensuring beans are entirely coated.
Pour chocolate-espresso mixture onto ungreased parchment paper. If necessary, use a spatula to spread the chocolate until the beans are approximately single-layer.
Allow chocolate to set until firm, then break into pieces for serving, gifting, or storing. Bark will keep in a sealed container at room temperature for up to 1-2 weeks.
Recipe by Laughing Over Spilled Milk at https://www.laughingoverspilledmilk.com/chocolate-espresso-bark/